I made some changes to the formula, which I based partly on my experience making similar kinds of pizza at home, in addition to my experience working at Pizza Hut. As a former Pizza Hut driver, I've handled and sheeted many hundreds of their thin crust pizza dough skins, so I think I have a pretty good memory of how the dough should feel and handle. However, I've never made the dough at Pizza Hut. (It's not as if I could have learned anything by mixing a pre-packaged dough mix, though.)

I made my first batch of dough at about 10:00 this morning, mixing for about five minutes. After mixing, I divided the dough into two pieces. I immediately put one piece of dough in the refrigerator (in a bag), and I left the other piece in the mixer bowl, covered with plastic wrap, to bulk-ferment for several hours.

Here's a picture of the dough immediately after mixing. The dough did feel just about how I remember Pizza Hut thin dough. At Pizza Hut, the thin dough never changed much throughout the day, even though it was left in a container at room temperature all day. I suspect this resulted more from the dough's stiffness than from a low yeast content, which is why I increased the yeast from Steve's cracker crust formula. I also used a slightly higher hydration figure, as well as double the oil of Steve's formula, and a little less sugar.

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Verdict: Not quite what I was shooting for, but close. It was pretty good.

Critique:

I used too much oil. I could tell the dough had too much oil just by looking at it. This pizza wasn't as stiff as a Pizza Hut thin, either. Rather, it was slightly biscuity, due to too much oil. I will cut the oil by at least half next time.

Probably a little too much hydration, but that's hard to say for sure, due to the fact that I know I used too much oil.

I rolled it a hair too thick.

12 minutes at 500 (on a stone, on the bottom rack) worked about perfectly. I left it in the pan the whole time.

Sugar gave the crust a nice amount of browning.

Probably too much yeast. I will decrease the yeast percentage with the next batch.

I was surprised this formula created dough that was relatively easy to roll, especially considering I used All Trumps flour. I was considering using KAAP, but I'm glad All Trumps worked well (because I have about 45 lbs of it).

I think my next stab at this will be pretty close to what you can get at Pizza Hut.

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.